6 ounces dried farfalle (bow-tie pasta)
1 tablespoon olive oil
1 medium onion, chopped
1 cup sliced portobello or other fresh mushrooms
2 cloves garlic, minced
4 cups thinly sliced fresh spinach
1 teaspoon snipped fresh thyme
1/8 teaspoon pepper
2 tablespoons shredded Parmesan cheese
- Cook farfalle according to package directions. Drain well.
- Meanwhile, in a large skillet, heat oil over medium heat. Add onion, mushrooms, and garlic; cook and stir for 2 to 3 minutes or until mushrooms are nearly tender. Stir in spinach, thyme, and pepper; cook 1 minute or until heated through and spinach is slightly wilted. Stir in cooked pasta; toss gently to mix. Sprinkle with cheese. Makes 4 side-dish servings.
Nutrition Facts (Farfalle with Mushrooms and Spinach)
- Per serving:
- 219 kcal cal.,
- 5 g fat
- (1 g sat. fat,
- 2 mg chol.,
- 86 mg sodium,
- 35 g carb.,
- 4 g fiber,
- 9 g pro.
- Percent Daily Values are based on a 2,000 calorie diet